With August just around the corner (next week already?!) and temperatures reaching an unheard of 100 degrees in Portland, I thought I’d break out my favorite replenishing summer beverage.

Staying hydrated in the summer is hard, especially if you’re surrounded by soda or fruity cocktails during a fun afternoon at the beach or at a neighborhood barbecue. Consider bringing this recipe into the mix — a functional mocktail that satisfies that sweet iced drink craving while providing beneficial electrolytes and water.

For me, the ideal summer 30 minute meal has fresh greens, seasonal produce, and a grilled protein. This salad checks all those boxes: Delicious sweet and tangy barbecue chicken breast paired with sweet, juicy peaches, creamy burrata cheese, crunchy greens, and drizzled with a light oil and vinegar dressing. It perfectly combines my need for a light yet nutrient dense dinner when it’s too hot to spend more than a half hour in the kitchen.

If you asked me for a fool-proof, crowd pleasing appetizer for all your summer adventures (BBQ, picnic, lazy pool day, etc)… this would be it! A perfect blend of tangy-salty-sweetness paired with bright mint and a hint of spice, this summer salad hits the spot every time!

It’s so easy to make, I’d barely even call this a recipe. It can also easily be adjusted to suit any serving size and palate.